INGREDIENTS:
• 1 cup diced celery
• ¾ cups diced onion – yellow cooking onions are preferred, but you can use any kind of onion that you like.
• 1 to 2 cloves of garlic – chopped – up to you to add more if you like a lot of garlic.
• 2 tsp Lowry’s Season Salt
• 2 tsp sweet paprika
• 6 to 7 matzah sheets roughly / unevenly broken into a large mixing bowl.
• 1 ¼ cups Chicken Stock
• 2 eggs – lightly beaten
• 2 tbsp butter or margarine
• 1 tbsp olive oil
• Salt & Pepper to taste
In a medium sized sauté pan, melt the butter & add the olive oil. Sauté the celery, onion & garlic until soft, add 1 tsp of the Lowry’s Season Salt and paprika and mix thoroughly. Pour this mixture over the broken matzah and mix to coat the matzah.
In a separate bowl, lightly beat the two eggs, while at the same time bring the Chicken Stock to a soft boil then turn off. Temper the eggs by ladling a little of the hot stock into the bowl and mix thoroughly. Do not pour the eggs into the stock without tempering them first or you’ll make egg drop soup. Once the eggs and ladled stock is thoroughly mixed pour it all back into the pot with the hot stock.
Then in a deep casserole dish, put the matzah mixture in it and then pour the stock and egg mixture over it. Take the remaining Lowry’s Season Salt & Paprika and sprinkle it over the top of the stuffing mixture. You can also add salt & pepper to taste. Obviously you may want to use less salt due to all of the Lowry’s you will be using. Let the whole thing sit for about 5 minutes. Then put it into a pre-heated oven at 375 degrees for 40 to 45 minutes uncovered. If it starts to get too brown on top, cover it for the remainder of the baking.
INGREDIENTS:
• 1 cup diced celery
• ¾ cups diced onion – yellow cooking onions are preferred, but you can use any kind of onion that you like.
• 1 to 2 cloves of garlic – chopped – up to you to add more if you like a lot of garlic.
• 2 tsp Lowry’s Season Salt
• 2 tsp sweet paprika
• 6 to 7 matzah sheets roughly / unevenly broken into a large mixing bowl.
• 1 ¼ cups Chicken Stock
• 2 eggs – lightly beaten
• 2 tbsp butter or margarine
• 1 tbsp olive oil
• Salt & Pepper to taste
In a medium sized sauté pan, melt the butter & add the olive oil. Sauté the celery, onion & garlic until soft, add 1 tsp of the Lowry’s Season Salt and paprika and mix thoroughly. Pour this mixture over the broken matzah and mix to coat the matzah.
In a separate bowl, lightly beat the two eggs, while at the same time bring the Chicken Stock to a soft boil then turn off. Temper the eggs by ladling a little of the hot stock into the bowl and mix thoroughly. Do not pour the eggs into the stock without tempering them first or you’ll make egg drop soup. Once the eggs and ladled stock is thoroughly mixed pour it all back into the pot with the hot stock.
Then in a deep casserole dish, put the matzah mixture in it and then pour the stock and egg mixture over it. Take the remaining Lowry’s Season Salt & Paprika and sprinkle it over the top of the stuffing mixture. You can also add salt & pepper to taste. Obviously you may want to use less salt due to all of the Lowry’s you will be using. Let the whole thing sit for about 5 minutes. Then put it into a pre-heated oven at 375 degrees for 40 to 45 minutes uncovered. If it starts to get too brown on top, cover it for the remainder of the baking.
Would it be ok to stuff the bird with it instead of using another dish?
was told by guy in supermarket that fresh oysters cut up and added to stuffing breading with chicken stock and celery was great.
worst smell and tasted like crap. Never again.
The only change I make is I brown a few turkey wings, and then put them on top. Infuses turkey flavor throughout without needing to stuff it in the bird.
The only change I make is I brown a few turkey wings, and then put them on top. Infuses turkey flavor throughout without needing to stuff it in the bird.
That's what I use. I've seen breakfast sausage used as well. You could probably use any kind but I'd stay away from the canned stuff. I'm not a fan of sausage that comes in the can. To each his own though. I don't judge.
You can pretty much write your own recipe, to taste, after the following:
1. Get a bunch of hot Italian sausage. You can do it however you want. I get the larger links and remove the casing. Mash that shit all up. Some may say I could just get it in a lump and not deal with the casing. I swear, the taste is different.
2. Simply make 3-4 boxes of Stovetop stuffing. Whatever flavor you want.
3. Mix that shit together. Add water and/or butter as you need to in order to keep it from being too dry.
From there, do what you like. I sometimes add obliterated red peppers and carrots and maybe some Goya seasoning. But it's pretty much wide open.
I cook it all ... then stuff the raw turkey with it before popping it into the oven in the morning. Save all the rest for bowls to pass. (The stuffing that works all day inside the turkey is, of course, the best, and goes the fastest. But the sausage stuffing leftovers go on for days. It's a beautiful thing.
+++
Saw something on FB that I'm going to try tomorrow, too. Gonna make small rolled balls out of some of the cooked sausage stuffing. Then you wrap that shit in a piece of bacon - probably half of one. Planning to throw a baker's sheet or two filled with these morsels in toward the end of the day. Maybe an hour while the turkey is finishing up.
That's what I use. I've seen breakfast sausage used as well. You could probably use any kind but I'd stay away from the canned stuff. I'm not a fan of sausage that comes in the can. To each his own though. I don't judge.
So what you're saying, though - is that you will take most sausage, and prefer the Italian. But not in the can.
You can pretty much write your own recipe, to taste, after the following:
1. Get a bunch of hot Italian sausage. You can do it however you want. I get the larger links and remove the casing. Mash that shit all up. Some may say I could just get it in a lump and not deal with the casing. I swear, the taste is different.
2. Simply make 3-4 boxes of Stovetop stuffing. Whatever flavor you want.
3. Mix that shit together. Add water and/or butter as you need to in order to keep it from being too dry.
From there, do what you like. I sometimes add obliterated red peppers and carrots and maybe some Goya seasoning. But it's pretty much wide open.
I cook it all ... then stuff the raw turkey with it before popping it into the oven in the morning. Save all the rest for bowls to pass. (The stuffing that works all day inside the turkey is, of course, the best, and goes the fastest. But the sausage stuffing leftovers go on for days. It's a beautiful thing.
+++
Saw something on FB that I'm going to try tomorrow, too. Gonna make small rolled balls out of some of the cooked sausage stuffing. Then you wrap that shit in a piece of bacon - probably half of one. Planning to throw a baker's sheet or two filled with these morsels in toward the end of the day. Maybe an hour while the turkey is finishing up.
Bacon!
Sorry Beez, I stopped reading at "Whatever flavor you want."
That's what I use. I've seen breakfast sausage used as well. You could probably use any kind but I'd stay away from the canned stuff. I'm not a fan of sausage that comes in the can. To each his own though. I don't judge.
So what you're saying, though - is that you will take most sausage, and prefer the Italian. But not in the can.
Well, I prefer the sausage doesn't come in the can. Because let's be honest. I really enjoy sausage and will take it whichever way it comes.
I don't stuff the bird since I use aromatics in it. Â
To get the inside the bird flavor, I get a package of turkey wings and place them on top of the pan of dressing. The fat renders and adds the turkey goodness.
....I've ever made of her's but if you search foodnetwork for Giada's ciabatta and pancetta stuffing - it's really good. I'm a little more liberal with the chicken stock than the recipie because day old ciabatta absorbs a lot of liquid and it can get a little dry.
I'm also in the Italian sausage and Stove Top crowd. Only thing to add is that I use low sodium chicken broth instead of water- it adds some extra flavor.
Well, if you ever get the oppurtunity, you should try it at least once. It's not for everyone but it's good to mix things up every once in a while and you might even suprise yourself and like it.
8 cups cubed day-old corn bread (1-inch cubes)
2 cups cubed day-old country-style white bread,
crusts removed (1-inch cubes)
1 1/2 lb. mild Italian pork sausage, casings
removed
1 to 2 Tbs. olive oil, if needed
1 yellow onion, finely chopped
1 celery stalk, finely chopped
Salt and freshly ground pepper, to taste
1 cup roasted and peeled chestnuts, quartered
1/4 cup chopped mixed fresh herbs, such as
sage, rosemary and thyme
3 cups low-sodium chicken stock
Preheat an oven to 375°F. Butter a shallow gratin pan.
Spread the corn bread and white bread out on a baking sheet. Toast in the oven until light golden brown and dry to the touch, about 20 minutes. Set aside.
In a sauté pan over medium heat, brown the sausage, stirring and crumbling with a fork, until cooked through, about 10 minutes. Transfer to a large bowl.
Return the pan to medium heat. Add the olive oil to the accumulated fat in the pan, if needed. Add the onion and celery and sauté, stirring occasionally, until soft and translucent, 5 to 7 minutes. Season with salt and pepper. Transfer to the bowl with the sausage. Add the corn bread and white bread, the chestnuts, herbs and stock. Season with salt and pepper and stir gently to combine.
Transfer the dressing to the prepared gratin pan, cover with aluminum foil and bake for 35 to 40 minutes. Remove the foil and continue baking until browned and crispy, 35 to 40 minutes more. Link - ( New Window )
use ground sausage, not cut up links. It's just as good as oyster stuffing.
Like Jimmy Dean or frozen? sounds like it might be greasy.
I don't know if Jimmy Dean has Italian Sausage (I probably wouldn't buy it anyway). Not frozen. If ground (sometimes called pan sausage) isn't in the meat section of the local grocery store find a butcher shop.
until I got tired of all the work. I try and cut down my work load now on turkey day so I can enjoy football and drink wine, beer.
Anyway...making stuffing is easy but time consuming. Now I stuff my turkey with aromatics that produce moisture such as whole brown onion in the neck and cavity, garlic, rosemary instead of stuffing. This adds moisturize and flavor and I never get a dry bird.
I did a sausage, mushroom, walnuts, celery, caramelized onion, bit of garlic. Saute the mushrooms sliced thin, celery & onions diced finely in butter until brown, toast the walnuts in a pan with butter, cook the sausage and drain off the fat. If you bake you can use your stale bread for stuffing or just buy a box at the store. To make stuffing you need to add some sort of liquid to bind it together. I use a little chicken or turkey stock. You can boil up the neck and giblets with some onion, celery, rosemary and you got a stock. Or buy a can of chicken stock. Add a little stock it might take a cup but don't go on a measurement go by feel. Don't get it all mushy. Toss it all in a big bowl and stuff the bird but don't go crazy packing it. I stuffed the cavity and neck. FOr me I like those combination of ingredients and a good gravy for it adds well to those. SO can add anything you like apples, cranberry, pecans, walnuts, pine nuts whatever you like.....I recommend thinking about what ingredients YOU and the people you would be feeding would like. Make your own recipe, it's simple.
Don't bother heating up your broth or curing the eggs! It's not necessary now that you can get chicken broth in a carton.
This recipe is for a double portion because everybody always wants more of this stuffing.
2 cups chopped celery
2 cups chopped onion
1 quart chicken broth in a carton
1 box matzoh
1 tsp Paprika
2 tsp Seasoned Salt
FUCK YOU "Butter and Olive Oil" -- 6-10 TBS SCHMALTZ (rendered chicken fat goddammit!)
FUCK OUTTA HERE with that garlic!
4 eggs
Preheat oven to 375 degrees
Melt your schmaltz in a large, 5 quart sautee pan.
On medium heat, add celery and onion and stir it around until coated with the schmaltz.
Sprinkle your Seasoned Salt and Paprika over the celery and onion, stir until evenly distributed.
Sautee your celery and onion, stirring occasionally until it's carmelized (or translucent). Let cool.
Beat your eggs and then stir in the chicken soup.
Break up your box of matzoh into appx one-inch pieces into a large casserole.
Pour your sauteed onions and celery into the casserole and gently stir it into the matzoh to evenly distribute the celery and onions.
Pour the egg-and-soup mixture over the matzoh, celery and onions.
Put the casserole in the oven for and let cook, uncovered for 40 minutes. Use a long toothpick to test that the casserole is cooked all the way through. If it comes back gooky, cook for another 10 minutes. Cover with aluminum foil if it starts to burn on top.
Remove when finished and let sit for 10 minutes. Shake Paprika over the top for color.
Saute until meltingly soft in plenty of butter or evoo:
3 cups large diced onion (2 med-large onions)
2 cups large diced celery (mostly stems but some leaves too) ~ 6 stalks with leaves
3-4 cups diced green apples (6 medium granny smiths)
1/2 bunch fresh sage, roughly chopped
1/2 bunch fresh chives, roughly chopped
The herbs are added during the last minute or 3 of sauteing everything else. Then add to this mix:
2-3 cups walnuts, roughly chopped, that were toasted in the oven until aromatic and crunchy brown and 2-3 cups lightly caramelized sliced mushrooms provencale with minced shallots, garlic, and parsley and deglazed with a crisp woody white wine like an acidic chardonnay.
Mix well and toss with fresh bred crumb cubes cut from lightly toasted/dried out crustless slices of a 1.5 lb loaf of Italian style white bread (ie not a sweet bread).
Moisten this with some double rich fresh chicken or turkey stock (I don't measure but go by feel - the stuffing should be damp and moist but not soaked in the stock) and a couple of tablespoons of booze - brandy, cognac, bourbon, whatever but good quality. I will use Maker's Mark bourbon.
Pepper and salt to taste (my stock is salty so I add no salt...) and stuff the bird with this mix. Extra stuffing gets bound with a beaten egg or 2 depending on the volume and baked in an 8x8 or larger enamel or glass baking dish that has been lightly buttered or oiled to prevent sticking and burning to the dish. You can also add some chinese 5 spice or Ras al hanut Moroccan spice blend to this, but my kids don't care for the cinnamon aspect of those spice blends... so I will go very lightly with the added spices.
Everything stuffing with fresh herbs. This year's herbs are sage and Â
Saute until meltingly soft in plenty of butter or evoo:
3 cups large diced onion (2 med-large onions)
2 cups large diced celery (mostly stems but some leaves too) ~ 6 stalks with leaves
3-4 cups diced green apples (6 medium granny smiths)
1/2 bunch fresh sage, roughly chopped
1/2 bunch fresh chives, roughly chopped
The herbs are added during the last minute or 3 of sauteing everything else. Then add to this mix:
2-3 cups walnuts, roughly chopped, that were toasted in the oven until aromatic and crunchy brown and 2-3 cups lightly caramelized sliced mushrooms provencale with minced shallots, garlic, and parsley and deglazed with a crisp woody white wine like an acidic chardonnay.
Mix well and toss with fresh bred crumb cubes cut from lightly toasted/dried out crustless slices of a 1.5 lb loaf of Italian style white bread (ie not a sweet bread).
Moisten this with some double rich fresh chicken or turkey stock (I don't measure but go by feel - the stuffing should be damp and moist but not soaked in the stock) and a couple of tablespoons of booze - brandy, cognac, bourbon, whatever but good quality. I will use Maker's Mark bourbon.
Pepper and salt to taste (my stock is salty so I add no salt...) and stuff the bird with this mix. Extra stuffing gets bound with a beaten egg or 2 depending on the volume and baked in an 8x8 or larger enamel or glass baking dish that has been lightly buttered or oiled to prevent sticking and burning to the dish. You can also add some chinese 5 spice or Ras al hanut Moroccan spice blend to this, but my kids don't care for the cinnamon aspect of those spice blends... so I will go very lightly with the added spices.
To get the inside the bird flavor, I get a package of turkey wings and place them on top of the pan of dressing. The fat renders and adds the turkey goodness.
Great idea!
jcn56 -- The celery, onions, schmaltz (chicken fat) and seasoned salt Â
are all the flavor you need in that stuffing. Garlic takes it in a completely different direction. It is gilding the lily.
The matzoh stuffing has been a huge hit in our family for years. It never lasts. A mouthful of turkey, stuffing, gravy and cranberry sauce is a taste of heaven, an utter flavorgasm.
We did the stuffing with Italian sausage and it was outstanding .
It was a big hit. Mixed with reg stuffing chicken broth,onions,celery and sage. Fantastic with turkey gravy on it.
Once again BBI foodies know their stuff or in this case stuffing.
Does it matter?
Don't diss the corn bread flavor
INGREDIENTS:
• 1 cup diced celery
• ¾ cups diced onion – yellow cooking onions are preferred, but you can use any kind of onion that you like.
• 1 to 2 cloves of garlic – chopped – up to you to add more if you like a lot of garlic.
• 2 tsp Lowry’s Season Salt
• 2 tsp sweet paprika
• 6 to 7 matzah sheets roughly / unevenly broken into a large mixing bowl.
• 1 ¼ cups Chicken Stock
• 2 eggs – lightly beaten
• 2 tbsp butter or margarine
• 1 tbsp olive oil
• Salt & Pepper to taste
In a medium sized sauté pan, melt the butter & add the olive oil. Sauté the celery, onion & garlic until soft, add 1 tsp of the Lowry’s Season Salt and paprika and mix thoroughly. Pour this mixture over the broken matzah and mix to coat the matzah.
In a separate bowl, lightly beat the two eggs, while at the same time bring the Chicken Stock to a soft boil then turn off. Temper the eggs by ladling a little of the hot stock into the bowl and mix thoroughly. Do not pour the eggs into the stock without tempering them first or you’ll make egg drop soup. Once the eggs and ladled stock is thoroughly mixed pour it all back into the pot with the hot stock.
Then in a deep casserole dish, put the matzah mixture in it and then pour the stock and egg mixture over it. Take the remaining Lowry’s Season Salt & Paprika and sprinkle it over the top of the stuffing mixture. You can also add salt & pepper to taste. Obviously you may want to use less salt due to all of the Lowry’s you will be using. Let the whole thing sit for about 5 minutes. Then put it into a pre-heated oven at 375 degrees for 40 to 45 minutes uncovered. If it starts to get too brown on top, cover it for the remainder of the baking.
INGREDIENTS:
• 1 cup diced celery
• ¾ cups diced onion – yellow cooking onions are preferred, but you can use any kind of onion that you like.
• 1 to 2 cloves of garlic – chopped – up to you to add more if you like a lot of garlic.
• 2 tsp Lowry’s Season Salt
• 2 tsp sweet paprika
• 6 to 7 matzah sheets roughly / unevenly broken into a large mixing bowl.
• 1 ¼ cups Chicken Stock
• 2 eggs – lightly beaten
• 2 tbsp butter or margarine
• 1 tbsp olive oil
• Salt & Pepper to taste
In a medium sized sauté pan, melt the butter & add the olive oil. Sauté the celery, onion & garlic until soft, add 1 tsp of the Lowry’s Season Salt and paprika and mix thoroughly. Pour this mixture over the broken matzah and mix to coat the matzah.
In a separate bowl, lightly beat the two eggs, while at the same time bring the Chicken Stock to a soft boil then turn off. Temper the eggs by ladling a little of the hot stock into the bowl and mix thoroughly. Do not pour the eggs into the stock without tempering them first or you’ll make egg drop soup. Once the eggs and ladled stock is thoroughly mixed pour it all back into the pot with the hot stock.
Then in a deep casserole dish, put the matzah mixture in it and then pour the stock and egg mixture over it. Take the remaining Lowry’s Season Salt & Paprika and sprinkle it over the top of the stuffing mixture. You can also add salt & pepper to taste. Obviously you may want to use less salt due to all of the Lowry’s you will be using. Let the whole thing sit for about 5 minutes. Then put it into a pre-heated oven at 375 degrees for 40 to 45 minutes uncovered. If it starts to get too brown on top, cover it for the remainder of the baking.
Would it be ok to stuff the bird with it instead of using another dish?
worst smell and tasted like crap. Never again.
http://www.womansday.com/food-recipes/food-drinks/recipes/a10211/slow-cooker-mushroom-herb-bread-stuffing-recipe-121623/
The only change I make is I brown a few turkey wings, and then put them on top. Infuses turkey flavor throughout without needing to stuff it in the bird.
If you haven't tried an oyster stuffing you're not living. It's wonderful.
http://www.womansday.com/food-recipes/food-drinks/recipes/a10211/slow-cooker-mushroom-herb-bread-stuffing-recipe-121623/
The only change I make is I brown a few turkey wings, and then put them on top. Infuses turkey flavor throughout without needing to stuff it in the bird.
That's a great idea, I may try a modified version
Quote:
or the Turkey?
Does it matter?
Of course it matters, the Turkey flavor is da bomb yo
Tried oysters must have did something wrong, I love oysters on a the half shell.
Sausage sounds good can you elaborate?
Tried oysters must have did something wrong, I love oysters on a the half shell.
Sausage sounds good can you elaborate?
You fry up the saausage and mix that shit in there.
YW.
That's what I use. I've seen breakfast sausage used as well. You could probably use any kind but I'd stay away from the canned stuff. I'm not a fan of sausage that comes in the can. To each his own though. I don't judge.
You can pretty much write your own recipe, to taste, after the following:
1. Get a bunch of hot Italian sausage. You can do it however you want. I get the larger links and remove the casing. Mash that shit all up. Some may say I could just get it in a lump and not deal with the casing. I swear, the taste is different.
2. Simply make 3-4 boxes of Stovetop stuffing. Whatever flavor you want.
3. Mix that shit together. Add water and/or butter as you need to in order to keep it from being too dry.
From there, do what you like. I sometimes add obliterated red peppers and carrots and maybe some Goya seasoning. But it's pretty much wide open.
I cook it all ... then stuff the raw turkey with it before popping it into the oven in the morning. Save all the rest for bowls to pass. (The stuffing that works all day inside the turkey is, of course, the best, and goes the fastest. But the sausage stuffing leftovers go on for days. It's a beautiful thing.
+++
Saw something on FB that I'm going to try tomorrow, too. Gonna make small rolled balls out of some of the cooked sausage stuffing. Then you wrap that shit in a piece of bacon - probably half of one. Planning to throw a baker's sheet or two filled with these morsels in toward the end of the day. Maybe an hour while the turkey is finishing up.
Bacon!
Quote:
???
That's what I use. I've seen breakfast sausage used as well. You could probably use any kind but I'd stay away from the canned stuff. I'm not a fan of sausage that comes in the can. To each his own though. I don't judge.
So what you're saying, though - is that you will take most sausage, and prefer the Italian. But not in the can.
You can pretty much write your own recipe, to taste, after the following:
1. Get a bunch of hot Italian sausage. You can do it however you want. I get the larger links and remove the casing. Mash that shit all up. Some may say I could just get it in a lump and not deal with the casing. I swear, the taste is different.
2. Simply make 3-4 boxes of Stovetop stuffing. Whatever flavor you want.
3. Mix that shit together. Add water and/or butter as you need to in order to keep it from being too dry.
From there, do what you like. I sometimes add obliterated red peppers and carrots and maybe some Goya seasoning. But it's pretty much wide open.
I cook it all ... then stuff the raw turkey with it before popping it into the oven in the morning. Save all the rest for bowls to pass. (The stuffing that works all day inside the turkey is, of course, the best, and goes the fastest. But the sausage stuffing leftovers go on for days. It's a beautiful thing.
+++
Saw something on FB that I'm going to try tomorrow, too. Gonna make small rolled balls out of some of the cooked sausage stuffing. Then you wrap that shit in a piece of bacon - probably half of one. Planning to throw a baker's sheet or two filled with these morsels in toward the end of the day. Maybe an hour while the turkey is finishing up.
Bacon!
Sorry Beez, I stopped reading at "Whatever flavor you want."
#Ded2me
I live on the edge.
Quote:
In comment 12643883 Shadow said:
Quote:
???
That's what I use. I've seen breakfast sausage used as well. You could probably use any kind but I'd stay away from the canned stuff. I'm not a fan of sausage that comes in the can. To each his own though. I don't judge.
So what you're saying, though - is that you will take most sausage, and prefer the Italian. But not in the can.
Well, I prefer the sausage doesn't come in the can. Because let's be honest. I really enjoy sausage and will take it whichever way it comes.
I'm also in the Italian sausage and Stove Top crowd. Only thing to add is that I use low sodium chicken broth instead of water- it adds some extra flavor.
2 cups chopped celery
1 medium chopped onion
8 sliced bread
2 tsp bells seasoning
Brown sausage and add celery and onion
Add bread, 2 cups water and Bells
Bake at 350 for 30 mins.
Well, if you ever get the oppurtunity, you should try it at least once. It's not for everyone but it's good to mix things up every once in a while and you might even suprise yourself and like it.
Like Jimmy Dean or frozen? sounds like it might be greasy.
2 cups cubed day-old country-style white bread,
crusts removed (1-inch cubes)
1 1/2 lb. mild Italian pork sausage, casings
removed
1 to 2 Tbs. olive oil, if needed
1 yellow onion, finely chopped
1 celery stalk, finely chopped
Salt and freshly ground pepper, to taste
1 cup roasted and peeled chestnuts, quartered
1/4 cup chopped mixed fresh herbs, such as
sage, rosemary and thyme
3 cups low-sodium chicken stock
Preheat an oven to 375°F. Butter a shallow gratin pan.
Spread the corn bread and white bread out on a baking sheet. Toast in the oven until light golden brown and dry to the touch, about 20 minutes. Set aside.
In a sauté pan over medium heat, brown the sausage, stirring and crumbling with a fork, until cooked through, about 10 minutes. Transfer to a large bowl.
Return the pan to medium heat. Add the olive oil to the accumulated fat in the pan, if needed. Add the onion and celery and sauté, stirring occasionally, until soft and translucent, 5 to 7 minutes. Season with salt and pepper. Transfer to the bowl with the sausage. Add the corn bread and white bread, the chestnuts, herbs and stock. Season with salt and pepper and stir gently to combine.
Transfer the dressing to the prepared gratin pan, cover with aluminum foil and bake for 35 to 40 minutes. Remove the foil and continue baking until browned and crispy, 35 to 40 minutes more.
Link - ( New Window )
Quote:
use ground sausage, not cut up links. It's just as good as oyster stuffing.
Like Jimmy Dean or frozen? sounds like it might be greasy.
I don't know if Jimmy Dean has Italian Sausage (I probably wouldn't buy it anyway). Not frozen. If ground (sometimes called pan sausage) isn't in the meat section of the local grocery store find a butcher shop.
Anyway...making stuffing is easy but time consuming. Now I stuff my turkey with aromatics that produce moisture such as whole brown onion in the neck and cavity, garlic, rosemary instead of stuffing. This adds moisturize and flavor and I never get a dry bird.
I did a sausage, mushroom, walnuts, celery, caramelized onion, bit of garlic. Saute the mushrooms sliced thin, celery & onions diced finely in butter until brown, toast the walnuts in a pan with butter, cook the sausage and drain off the fat. If you bake you can use your stale bread for stuffing or just buy a box at the store. To make stuffing you need to add some sort of liquid to bind it together. I use a little chicken or turkey stock. You can boil up the neck and giblets with some onion, celery, rosemary and you got a stock. Or buy a can of chicken stock. Add a little stock it might take a cup but don't go on a measurement go by feel. Don't get it all mushy. Toss it all in a big bowl and stuff the bird but don't go crazy packing it. I stuffed the cavity and neck. FOr me I like those combination of ingredients and a good gravy for it adds well to those. SO can add anything you like apples, cranberry, pecans, walnuts, pine nuts whatever you like.....I recommend thinking about what ingredients YOU and the people you would be feeding would like. Make your own recipe, it's simple.
also I add 2 eggs and a pinch of salt and some cracked black pepper.
...you really got to concoct your own with what you like.
Goodluck
This recipe is for a double portion because everybody always wants more of this stuffing.
2 cups chopped celery
2 cups chopped onion
1 quart chicken broth in a carton
1 box matzoh
1 tsp Paprika
2 tsp Seasoned Salt
FUCK YOU "Butter and Olive Oil" -- 6-10 TBS SCHMALTZ (rendered chicken fat goddammit!)
FUCK OUTTA HERE with that garlic!
4 eggs
Preheat oven to 375 degrees
Melt your schmaltz in a large, 5 quart sautee pan.
On medium heat, add celery and onion and stir it around until coated with the schmaltz.
Sprinkle your Seasoned Salt and Paprika over the celery and onion, stir until evenly distributed.
Sautee your celery and onion, stirring occasionally until it's carmelized (or translucent). Let cool.
Beat your eggs and then stir in the chicken soup.
Break up your box of matzoh into appx one-inch pieces into a large casserole.
Pour your sauteed onions and celery into the casserole and gently stir it into the matzoh to evenly distribute the celery and onions.
Pour the egg-and-soup mixture over the matzoh, celery and onions.
Put the casserole in the oven for and let cook, uncovered for 40 minutes. Use a long toothpick to test that the casserole is cooked all the way through. If it comes back gooky, cook for another 10 minutes. Cover with aluminum foil if it starts to burn on top.
Remove when finished and let sit for 10 minutes. Shake Paprika over the top for color.
It's never a question of whether or not with garlic, just a question of how much.
Enough for a huge bird..
Saute until meltingly soft in plenty of butter or evoo:
3 cups large diced onion (2 med-large onions)
2 cups large diced celery (mostly stems but some leaves too) ~ 6 stalks with leaves
3-4 cups diced green apples (6 medium granny smiths)
1/2 bunch fresh sage, roughly chopped
1/2 bunch fresh chives, roughly chopped
The herbs are added during the last minute or 3 of sauteing everything else. Then add to this mix:
2-3 cups walnuts, roughly chopped, that were toasted in the oven until aromatic and crunchy brown and 2-3 cups lightly caramelized sliced mushrooms provencale with minced shallots, garlic, and parsley and deglazed with a crisp woody white wine like an acidic chardonnay.
Mix well and toss with fresh bred crumb cubes cut from lightly toasted/dried out crustless slices of a 1.5 lb loaf of Italian style white bread (ie not a sweet bread).
Moisten this with some double rich fresh chicken or turkey stock (I don't measure but go by feel - the stuffing should be damp and moist but not soaked in the stock) and a couple of tablespoons of booze - brandy, cognac, bourbon, whatever but good quality. I will use Maker's Mark bourbon.
Pepper and salt to taste (my stock is salty so I add no salt...) and stuff the bird with this mix. Extra stuffing gets bound with a beaten egg or 2 depending on the volume and baked in an 8x8 or larger enamel or glass baking dish that has been lightly buttered or oiled to prevent sticking and burning to the dish. You can also add some chinese 5 spice or Ras al hanut Moroccan spice blend to this, but my kids don't care for the cinnamon aspect of those spice blends... so I will go very lightly with the added spices.
Enough for a huge bird..
Saute until meltingly soft in plenty of butter or evoo:
3 cups large diced onion (2 med-large onions)
2 cups large diced celery (mostly stems but some leaves too) ~ 6 stalks with leaves
3-4 cups diced green apples (6 medium granny smiths)
1/2 bunch fresh sage, roughly chopped
1/2 bunch fresh chives, roughly chopped
The herbs are added during the last minute or 3 of sauteing everything else. Then add to this mix:
2-3 cups walnuts, roughly chopped, that were toasted in the oven until aromatic and crunchy brown and 2-3 cups lightly caramelized sliced mushrooms provencale with minced shallots, garlic, and parsley and deglazed with a crisp woody white wine like an acidic chardonnay.
Mix well and toss with fresh bred crumb cubes cut from lightly toasted/dried out crustless slices of a 1.5 lb loaf of Italian style white bread (ie not a sweet bread).
Moisten this with some double rich fresh chicken or turkey stock (I don't measure but go by feel - the stuffing should be damp and moist but not soaked in the stock) and a couple of tablespoons of booze - brandy, cognac, bourbon, whatever but good quality. I will use Maker's Mark bourbon.
Pepper and salt to taste (my stock is salty so I add no salt...) and stuff the bird with this mix. Extra stuffing gets bound with a beaten egg or 2 depending on the volume and baked in an 8x8 or larger enamel or glass baking dish that has been lightly buttered or oiled to prevent sticking and burning to the dish. You can also add some chinese 5 spice or Ras al hanut Moroccan spice blend to this, but my kids don't care for the cinnamon aspect of those spice blends... so I will go very lightly with the added spices.
Great idea!
The matzoh stuffing has been a huge hit in our family for years. It never lasts. A mouthful of turkey, stuffing, gravy and cranberry sauce is a taste of heaven, an utter flavorgasm.
It was a big hit. Mixed with reg stuffing chicken broth,onions,celery and sage. Fantastic with turkey gravy on it.
Once again BBI foodies know their stuff or in this case stuffing.
I won't tolerate detractors